Messing with Perfection
May 27, 2011 at 11:41 am | Posted in Baking / Cooking, Food | 56 CommentsTags: cheesecake, chocolate chip cookies, dessert, recipe, vegan
If it’s not broken, don’t fix it. Being so wholly resistant to change, it would seem completely the antithesis of my typical modus operandi to keep on tinkering and messing with a recipe so beloved as the chocolate chip cookie, and yet, I can’t keep my paws off of it. Though friends and family would have me on criminal charges if I ever presented them with something other than my Bakery-Style Chocolate Chip Cookies, I still feel as though there’s so much more that this humble morsel can offer. But what on earth could be done to improve upon alleged perfection? Well, how about adding another “perfect” dessert into the mix?
Like a cookie monster’s dream come true, the base of this cheesecake is not the same old graham cracker mush, but straight chocolate chip cookie dough, baked to crisp perfection on the bottom, yet still soft and chewy throughout. If there was ever a way to make something as untouchable as the classic CCC’s even better, I believe it would have to be this.
Chocolate Chip Cookie Dough Cheesecake
Cookie Dough Crust and Topping:
1/4 Cup Non-Dairy Margarine
1/2 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar, Firmly Packed
1 1/2 Cup All Purpose Flour
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
4-6 Tablespoons Soy Creamer
1/3 Cup Mini Chocolate Chips, or Finely Chopped Semi-Sweet Chocolate
Cheesecake Filling:
1 12-Ounce Package Extra-Firm Silken Tofu
2 8-Ounce Packages Vegan “Cream Cheese”
2/3 Cup Granulated Sugar
2 Teaspoon Vanilla Extract
Dash Salt
Preheat your oven to 350 degrees and lightly grease and flour a 9-inch round springform pan.
In your stand mixer, beat the margarine briefly to soften before adding in both sugars. Cream together thoroughly, until smooth, and then add in the flour, baking powder, and salt all at once. Mix on low speed to begin incorporating the dry goods, add in the vanilla, and slowly drizzle in the soy creamer, one tablespoon at a time, just until the dough comes together. Continue mixing until homogeneous, if necessary, and finally work in the chocolate chips, beating just until the pieces are evenly distributed throughout. Measure out 1/2 cup of the dough and set this aside for the topping.
Press the remainder of the dough into the bottom of your prepared springform pan, smoothing it out into an even layer, and bake for 15-18 minutes, until golden brown all over, and set aside to cool. Lower the oven to 325 degrees.
Moving on to the filling, drain the tofu of any excess water and blend it in your food processor or blender until completely smooth. Add in the “cream cheese” and blend once more. Scrape down the sides and blend again, ensuring that no lumps remain. Incorporate the sugar, vanilla, and salt. Scrape down the sides once more, checking for any pockets of unincorporated ingredients. Blend thoroughly to create a homogeneous mixture, and pour it on top of your cookie crust. Tap the whole pan on the counter lightly, to even it out and eliminate any air bubbles. Smooth the top with your spatula.
Take out your reserved cookie dough, and roll it into small, marble-sized balls. Drop the dough balls randomly around the edges of the cheesecake before transferring it to the oven. Bake for approximately 45 minutes, until the sides begin to pull away from the pan and the center still appears to be rather wobbly when tapped. Be careful not to over-bake, as it will become firmer as it cools.
Let the cheesecake cool completely before moving it into the refrigerator, where I suggest you let it chill for at least 12 to 24 hours before serving. This will allow the flavors to fully develop and intensify. If you can’t wait, give it a minimum of 3 hours to reach the proper temperature.
Makes 12 to 16 Servings
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This looks super amazing, I MUST make this!
Comment by kala— May 27, 2011 #
It’s a good thing no one was looking in my direction when I beheld the picture of this divine cake, because Hannah, my goodness, my mouth went agape. I implore you: keep breaking what ain’t broke, because you just keep making greater things out of greatness. Thank you for sharing this!
Comment by Christina— May 27, 2011 #
That is one ***amazing*** looking cheesecake!
Comment by Jes— May 27, 2011 #
Oh my god, this must be heaven. Bookmarking this for sure!
Comment by FoodFitnessFreshair— May 27, 2011 #
Oh my…Hannah, you have outdone yourself! Chocolate chip cookie dough is my nemesis/true love/guilty pleasure. I bet it’s fantastic in cheesecake form!
Comment by Faith— May 27, 2011 #
You are a genius!
Comment by Brittany— May 27, 2011 #
WOW, if I could get my hands on these ingredients, I could make this for my dad’s birthday! He Loves cheesecake :)
Comment by VEGirl— May 27, 2011 #
There are no words. No words.
Comment by Bethany— May 27, 2011 #
Bloody brilliant! That crust will certainly elevate the cheesecake to new heights. This is one I will definitely serve my co-workers.
Comment by Karen Faivre— May 27, 2011 #
wow! it’s like you looked straight into my soul!
thanks, this is going to make me exuberantly happy.
Comment by sophia— May 27, 2011 #
Looks so yummy! And the crust sounds perfect!
Comment by Yaelian— May 27, 2011 #
Mmmmmm très gourmand !
Comment by vgpower— May 27, 2011 #
Well I didn’t think chocolate chip cookies could get better and I certainly didn’t think cheesecake could get better…but you’ve done it. You’ve seriously done it.
I saw your cookbook in a bookstore in SF yesterday and I squealed! Loudly! I would have bought it…except I already have a copy at home. :P
Comment by Joanne— May 27, 2011 #
That’s so exciting! I haven’t yet spotted a copy out “in the wild” yet myself, so I’m relieved to know that they are actually out there. And I’m happier still to know that you have a copy already! :) If you ever had a moment to give a brief review, publicly or privately, I’d love to hear what you think.
Comment by Hannah (BitterSweet)— May 27, 2011 #
Hannah, this looks phenomenal! You must stop posting recipes for decadent treats, because I already have most of the pages in Vegan Desserts dog-eared ;). Actually, I take that back… keep ‘em coming!
Comment by Lauren @ Healthy Food For Living— May 27, 2011 #
Oh, holy hell! Guess what I am making this weekend! :)
Comment by Christina @ http://greytveganlife.wordpress.com/— May 27, 2011 #
I MUST make this!!! However, I know that I won’t be able to stop myself from eating the entire thing (which is definitely dangerous)
Comment by Ashley— May 27, 2011 #
OMG perfect!!! This sounds so amazing, the perfect combo if you ask me!
Comment by stephchows— May 27, 2011 #
You are crazy to think this up! Yum, looks wonderful thanks for sharing.
Comment by Alexandra Caspero MA, RD— May 27, 2011 #
Wow! Amazing as always.
Comment by Vic (The Life)— May 27, 2011 #
OMG! this is truly a dream come true!
you are a genious!
Comment by thefooddoctor— May 27, 2011 #
This looks great, but is there really only 1 tablespoon margarine in the cookie dough? That seems like it wouldn’t be enough liquids…
Comment by Ari— May 27, 2011 #
Eek, good eye! I’ve corrected the recipe. Thanks for pointing that one out.
Comment by Hannah (BitterSweet)— May 27, 2011 #
That looks just awesome! I don’t make cheesecakes very often, but had been thinking of making one again this weekend. Well, now I know what version to go with. Yummm!
Comment by ValerieF (love through the stomach...)— May 27, 2011 #
Genius! I wish the Cheesecake Factory would hire YOU :P then I might actually eat there!
This reminds me a bit of the Cinnamon Roll Cheesecake I made for a friend’s b-day a couple years ago…cinnamon roll dough “crust,” cinnamon swirl AND dollops of cinn roll dough in the cheesecake, AND a cinn-roll-like glaze on top. :)
Comment by Amber Shea @Almost Vegan— May 27, 2011 #
That has got to be the closest thing to perfection I have ever seen! … you are amazing, woman!!
Comment by Allyson— May 27, 2011 #
My BF & I agree. I must make this for the holiday weekend!
Comment by Jen— May 27, 2011 #
Yumm!! I totally want to make this!
Comment by Amber— May 27, 2011 #
Oh my goodness. Oy.
Comment by FoodFeud— May 27, 2011 #
Ok…I’m gonna need to make this….liiiiiike tomorrow. :)
Comment by KT— May 27, 2011 #
Wow, since I started vegan baking I’ve been wondering how to do “cheese”-cakes. My cheesecake recipes were the ones that people would always request. I was afraid of trying to replicate it in a vegan manner, but this post just gave me the courage I need. :-D Thanks for the recipe and encouragement. Glad to have found your blog. :-)
Comment by karla— May 28, 2011 #
I am soooo making this cheesecake, since it looks amazing :-)
Comment by Joanna goes vegan— May 28, 2011 #
This excites me! I love cheese cake and I’m so happy u made a vegan version. I’m really curious about the taste :)
PS : Please help me choose from the cooking books listed on The Veggie Eco-Life!
Comment by Sara (The Veggie Eco-Life)— May 28, 2011 #
Oh, these recipes torture me! We can only get the partially hydrogenated tofutti here in Australia, which I can’t bring myself to buy, and we have no soy creamer. Dreams, dreams…
Comment by Hannah— May 28, 2011 #
This looks sensational. I agree with Hannah, this is torture. :-)
Comment by Neil Butterfield— May 28, 2011 #
No guts, no glory! Pass me some of that new standard of perfection, please!
Comment by dena— May 28, 2011 #
That sure does look like perfection to me! Goodness, I should have made that yesterday!
Comment by Lori— May 29, 2011 #
Wow, this sounds SO GOOD!
Comment by Erin— May 29, 2011 #
Yum! This sounds so good! Thanks for sharing the recipe :)
Comment by StarSpry— May 29, 2011 #
Thanks for sharing this recipe…it sounds so delicious.. ;o)
Comment by Jannett— May 30, 2011 #
I came across this recipe yesterday and have this chilling in the fridge right now. I can’t wait to taste it! Thank you so much.
Comment by Lisa— June 1, 2011 #
Yummie, chocolate chip cookie dough for crust for a cheesecake? Great idea…and sure looks delicious.
Comment by Juliana— June 1, 2011 #
Yum! This looks fantastic! I love cookie dough!
Comment by sally— June 1, 2011 #
You are a genius, Hannah! I wish I could grab this out of the screen it looks so delicious!
Comment by Xiaolu @ 6 Bittersweets— June 3, 2011 #
[...] originally planned to make just one dessert, but then I spotted this amazing recipe last Friday: Chocolate Chip Cookie Dough Cheesecake. Seriously, chocolate chip cookie dough AND cheesecake? Together?! How does one resist that [...]
Pingback by ♥ Memorial Day . . . In Snow Boots | it's a Greyt Vegan Life— June 3, 2011 #
Well so much for my diet. I seriously want to take a bite of the screen right now.
Comment by John Valenty— June 6, 2011 #
Oh wow. I don’t think there’s any way I’m going to be able to control myself from eating the entire cheesecake.
Comment by Hisham Soliman— June 6, 2011 #
It really looks amazing! I’m dying to try it but, do you think it will come out ok if I omitt the soy creamer? I can´t find it. Or, is there any substitution?
Comment by Priscilla— June 9, 2011 #
I wouldn’t simply omit it, but you can easily substitute regular non-dairy milk instead. Happy Baking!
Comment by Hannah (BitterSweet)— June 9, 2011 #
Ooh that is sinful! Love it!
Comment by DJ Karma— June 10, 2011 #
[...] This isn’t the place to moan! I was having a nose around food blogs and This recipe by BitterSweet caught my eye. I am so desperate to try it. Considering I haven’t even been able to think [...]
Pingback by A Bittersweet Fee’s Find. « cakesandcuddles— June 12, 2011 #
[...] All three rats (and all four members of my family) loved Hannah’s Cookie Dough Cheesecake. [...]
Pingback by Rats Need Treats, too! |— June 16, 2011 #
Oh Hannah yummmmm!! Thanks for sharing this. :) I will never get tired of seeing variations on chocolate chip cookies.
Comment by Ashley— July 5, 2011 #
Wow that looks amazing! Do you have a recommendation for substituting the all purpose flour for someone who is gluten free? Would brown rice flour or buckwheat flour work? Thanks so much!
Comment by Andrea— January 19, 2012 #
I think your best bet would be a gluten-free all purpose flour blend, if you can hunt one down. I often use one made by Bob’s Red Mill, substituting 1:1, with great results. The key is finding a blend that includes xanthan gum so that the dough holds together, rather than crumbles, once baked. Worst comes to worst, I would try using white rice flour plus 1/4 – 1/2 teaspoon xanthan gum. Let me know how it goes, and Happy Baking!
Comment by Hannah (BitterSweet)— January 19, 2012 #
Hannah, thanks so much for the quick response, I am so excited to try YAY! Heading to amazon now to buy your cookbook!
Comment by Andrea— January 20, 2012 #